![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFQNsU0Fecfo828fbmih1yQP9oJi4wc3UnC8sCnTDvOAxB1hksy5AxjV3AiITACTxXaToPFftfB-DeXZzjHw6_J5L-BUM0XltP9TDwkj75zSMbZkZYHWWDmJ0f1jRe78lDSRzS-1GoEPfBgnqKpW8815oDzjX6S2RAveMlPn8_LoiuJo0mdX42M22_/w640-h474/1.jpeg)
雞蛋仔
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD24aWGpGkW2ltrXPjhQxXvmB_b-MwKUpufZwVQOtbB7PbRIV6Y4gN4_ylO2p6CIG0rz_FCDAv3mn4v1seUtW_rMNIi32ULDcDeFlktKSiEb3eGiTfa5VwNfZ66a8qLqd9biPMHQdvgHTxNq-oYQR3zBkzS_8IfP04PE2sRJ_qlFab_qrWzJ7EW5jH/s1600/1.jpeg)
用料:低粉 140g,雞蛋 兩個,無鋁泡打粉 7g ,木薯粉 28g, 白砂糖 140g,淡奶 28g(三花淡奶,黑白淡奶均可,沒有可以用普通牛奶),水 140ml,玉米油 28g(無味的油都可以,不要用花生油,調和油)
雞蛋仔的做法
1.粉類過篩。油,水,奶,雞蛋混合打勻。全部材料混合,攪拌均勻
1.粉類過篩。油,水,奶,雞蛋混合打勻。全部材料混合,攪拌均勻
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQjzeiX4MaQfp1ASkCWpHOWeYo21udz61pDnoKbSyMU8fOGNZ91DpqBl3c2v1IaV1mv1lOb9mY34sXAUg8VeYWkM1HRhSc_Qdxt0n89retXPySz9t3VPCbfghz2z3Zkabl0ZZ1Z6AFWseZRtoLrrkO0uulrFKXsUV3Cvt37hZBedv-1pVxWgSusJxM/s1600/2.jpeg)
2.面糊過濾,去除雜質後就是雞蛋仔的基礎面糊了。可以放置1小時後使用,我直接用過,也沒什麼問題
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOqfKqWyIrPqeVXIEqVNxMPRoqDy80kKGcZMQmHEs1bZk-d9yHBfVKcSmGGvsAjnqBF7sX-KA3TsRy0_F48jevJSBaa1xFlTPLLm60TXes3Rl61JkiegjlZsjXpltzPk-Ck8O9I7wkD-4AEQ9fhYSaudJJGESXrB2v1PJWIUf27rMA0yvR2TtG2VOJ/s1600/3.jpeg)
**模子燒熱,一定要燒熱。這樣雞蛋仔的外皮才會更脆。
3.在模子裡刷油,均勻的刷上一層即可
3.在模子裡刷油,均勻的刷上一層即可
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT8G0xKyet1Abtud3OAUciT2XJghSYTnt0k-lfRFu0rzrztPH2E2oUbE8WSGSPa0x_Fkyg2OP1TR9OfFJKtVJxiX01NNtd4G6ObxhyaQOJpdfMY4tpYYpYpvev0CSwKCbc1ZDuPK9TTRJLDd43AHZ8_8bZ1b4Sz-W5qBwMSTGnaLSie_TRsAcLt6Gc/s1600/4.jpeg)
4.擠入面糊,面糊的分量可以參考下圖,就是剛剛好一半模子滿。停留幾秒鐘,蓋上雞蛋仔的另一半蓋子,馬上翻面。只要馬上翻面,面糊才不會流的到處都是,而是落入模子的另一面裡
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnfyE_g04zfRjBG5LFrBbW75tgMktqxoxnJle5P2rwNWfO5yY8zocUHVu3jkmrUaRIk7ovL37F2SW3qDYIrRTJfBcG05F289HV4fNzAtSJVdeamp8xEGBgCnZ6_sFtbnfLEbY3Ddg4AEhhqPa_jwsTtevyrI__OXBkFJUVVp41_t7PM2rwZ7IRDUTz/s1600/5.jpeg)
5.每面各燒1-2分鐘,打開看看顏色差不多就可以出爐了
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Gg15cfE4yF_CVjeqSRRiZ6oZ0iGxPaVQDRK8AXnRiGaE8MRsvOKY315k1Vb60EyfShjJBO8tQ1A4QMkPHjLigtrxHee1rSxgMpLaJmtVW6wUXzypqv-MIs-zpj7Al5-zvxLaeUGd4ODzrzedBmzQ2wzPYhzDOL0RIBu2h18FxRsEt_vlvfPxrAg2/s1600/6.jpeg)
6.用叉子之類的東西挑一些,雞蛋仔就從模子中掉出來
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GfjFQ1jiNkBwmapBGEwNwxfIDltFTgBVCMmi8u38JtPRgsjYDoKIO28epEH2X6Pw29NkJRU36WSTpR8PAqH9ytDtMNjaO4rjaS3cVYV1vi5mkCdQ_5aLtO8JrhWfaePHHxWo_li78zO2Kq6xcaaT2z556xuX5dmMk2JIIy8ucW2DJ6QJ6AQ4Shps/s1600/7.jpeg)
7.熱的時候還會軟,降溫之後,就會外脆裡嫩了
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg4iYTFZ8kj5_q7qO_9QT9gHpUTwauZpsJHa4ppuv7C0XiRFxKyDC2_rKVqJkLsr6mN-cJLthBFDJeFnYYIIiLJb7K9XWFsWbeQ_GHeyozIDeZo9T4ZghAvfAAbXSFc931f9NmH7dR1J50udEHxp9bCIcLavSZuP1aYIGSHvPNRAkziyPvvMUp5Gso/s1600/8.jpeg)
所以想要裹起來就要趁熱操作
話說啊,大家覺得雞蛋仔應該是個什麼狀態才算完美?
我喜歡的外脆裡嫩,不要太結實,QQ有彈性
雞蛋仔的味道很簡單,無非就是單純的蛋香,奶香
話說啊,大家覺得雞蛋仔應該是個什麼狀態才算完美?
我喜歡的外脆裡嫩,不要太結實,QQ有彈性
雞蛋仔的味道很簡單,無非就是單純的蛋香,奶香
小貼士
這個配方裏加了一樣木薯粉。
東南亞點心常用的東西。
大家可以在超市找找看木薯生粉。
也是一樣的。
淘寶就肯定有啦
沒有的話,可以用粟米生粉代替看看。
豆沙雞蛋仔
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS6SdrJnRw4dRoNpLB-GHnqhcGkj_24y8HoEejVrYF6Kg1EWwILuU4MJQcNXbyoeQuB8eWaR7hmBZ7bEFEMiAzOi28vufqeCWnRU3MxMfg4zGA9GDFCwJPQ_hrZxkZGDW8b7eemWSsQ_WOA7fevovL5SDILo_z4Ny_qLR2hmjl6PSkJycwgSt-u1x8/s1600/9.jpeg)
用料:低粉 100克,紅豆沙 適量,黃油 30克,牛奶 40克,蛋 2個,糖 20克,泡打粉 1/2小勺,香草精 1/4小勺
豆沙雞蛋仔的做法
1.雞蛋加上糖,打發,打至蛋液明顯有滴落痕跡又立即消失
1.雞蛋加上糖,打發,打至蛋液明顯有滴落痕跡又立即消失
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_-AVc6RcycJRKqlVbyMAbdbSnql4_N9qi7M7L45toNq8yMN0GH7q1mF2vzpYMHmffo4wo22mRnQIV6ENLSPVk4E-mkqxfCAPwZ92MXyOy7ZUVSxpBx2RHk7a90txnDsYZO4Ji5tsuoWRgemsHz5McBBxS8A629l9LjVbTMlQ5_epIfT0HdSQGaV7K/s1600/10.jpeg)
2.篩入低筋面粉、泡打粉、香草精的混合粉。另把黃油隔熱水融化
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuymQq-HqBn262zy6-L2QJlBHyGxXi34FlCEvP7SyiYRYiJ7MyA84GIqjfrRkF99mckMtUvu4keW56cviy2IdDaw21kAcwr1eSwyqjoDTL8NWOAZnNYgNqzXzuwXDWIb4rTjbPjhFWRbbP6yA8uX50THVsDtmrXuQgTYfHa7Le3EHkb_NDEuHxvXiu/s1600/11.jpeg)
3.拌均勻,無乾粉
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR2TTsqvU35lkTiXgVGb2Llnyerm2NwYZAf2vXN8buHLyXjjHjuqjT8zmqZWLMLRFuvIM2PUDd3WnVqsJj5Cvv3s43ZDTJUM6Z6bPTudw8285vrd_TS2bGdndvZdsP3a7AljHobczY2l3gHEXwbUQTmkZuwO6e3kIh85mYJpS_fPGXBDdHYCKHK6fI/s1600/12.jpeg)
4.倒入融化的黃油,再拌均勻,此步藉助了打蛋器
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5LG6t_JrrKSN95WBTlTaNCBtTkVaSEvIz8EQMS8roVaW9WvF0AAXm0veJtWQSxgfAQLjqGQAYboKzFT8pxrv0Sv9FSTEbEMlPNQre_zeLlTql3GBZ1a79s7rmiYQwiO7AZ5g5hv8hqygw7FWq2V2MK9EZ-x75Ki-lSGK-9f-vGlYsjFIWnt4TDY1/s1600/13.jpeg)
5.再倒入牛奶
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAIG30lGi0NmQDEb_j7zgNF5GCrn2LzBj1yc0VGXgv_p598lHoZHiDRwRt7xnVogNQamBlZI0_9_4ABX82OEILULIMWYA2IU2plbKUlO8MzbazCzAz0O_RHASVjhcasuoK3bGM9E2EDEcYQz5Ft51wSPjxgUlHVzBgJRWSC21dCxGSXYLmI0U9iw46/s1600/14.jpeg)
6.繼續拌均勻,又藉助了打蛋器
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnHz0SQTjtDWSth3BfjZE07XdycYIwddE_foF7s4bMCQcNwq7R4u-zNLds1A2BTewjMSUdBE8eGPCUNkHmF4LSlbuijJrsL733DQq1ElDRaGJctp3u58udzFeDAdRKDCkGaRHq1pT6X1umg00S5U4BqvrFwSn1BglADX-sbkR1e6B4q8pp2_A6w_LH/s1600/15.jpeg)
7.小丸子機的每窩裡刷薄油,每窩舀入半窩的面糊
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHWnjI9VK6DY9Waj_inmk-8f_8r3LWxSg79Ucc9sOFEbOlpnEsRfJi4pqyhuDiuLaMFlKq3T_nUotVVI-zfU6OTLjpU2INiwAlYfFUlUW4tGBnrzkp7oD-JnFVcSJ7gG9SnJMWrymzFp_nI3moJ37MJjFbNF_QavNkiYsRswOmPCgCC4mmJDAxXFBp/s1600/16.jpeg)
8.中小火加熱,舀完一圈,就正好開始放入豆沙,每窩裡放1小塊(1小勺左右吧)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigkddeeBtC5XrD3xSlhOT7K8nmXX3sCmh-v-RVcLobl3Moyydy7wWG91xAYI58iJVUU0IKHPYoMEgYHVAllSiKQG1gHMVMSRbu7p_wwgyMigWTFGRfkdgtQPk1CuJ48UTJ_HqiHVlH0tLu3w8H_3usBuH55ftGsWktZzGmk6uGHAL0BXi5kkSYYpfT/s1600/17.jpeg)
9.放完紅豆沙,再依次舀面糊把紅豆沙蓋住
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUbSPRGU4wdEZjhy5RTCsUfE7j9JnMW3nGxdw4-rxOvkbvOI3Vl-ErAlFmC7lgFJr0SQgzr3nTgOH1VZCiFSqGbH0Zg9IoSqDjDPbbxyVLeB2gnw9urVeOxQV1sCcN4TmWSGj6QV37cb_jyFTT_LtOP4y7AfihAoLZUSddeeSQlZDwLWG7d4_p9YNF/s1600/18.jpeg)
10.用不鏽鋼勺子試試,如果下面部分已烤定型了,勺子從旁邊沿邊挖下去就挖起來了,翻個身吧,再慢慢轉動,烤至小球全身金黃就可以了
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7WpiKNi-9o37rERAazkC_ZwViWc7yoCEm9k3BDJL7S8bdAcEkYYTL9reaxyIAipOpCuWg0vsQ5rGTQkcxdqCKA9pJiP8SV3gONm90DMqJCdatvK2WCxcmlK5yXAEXcj1kSI9Cm0ueXPH31cMR-vdqUpbTpSnu_XjtvBt4qZfktmLxNnC_wcHM3we/s1600/19.jpeg)
金黃南瓜雞蛋仔糕
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifVmSZr1MlJeH6p_jvXodGNlUAo2TBI66ZIHl7o7mZTMHUs1xbtVBV5PxBWQ8saXoysTDyS6FaAckrFPvusupAz1Hz0pYEbyI9_t8nPOK0rd-4s9FlXgEnheSaZR-SkUDNIm2Rwn1EbfC98LV-Fg70jYgHzupJ8WGkLk03chAyCuy7yJLdJmdPNzeC/s1600/20.jpeg)
用料:雞蛋 4個,低粉 190克,南瓜牛奶 90克,細砂糖 50克,香草精 適量(我沒加),泡打粉 1+1/3小匙,黃油 52克
金黃南瓜雞蛋仔糕的做法:
1.牛奶80克+南瓜泥50克 粉碎機中打勻,然後取混合物90克
1.牛奶80克+南瓜泥50克 粉碎機中打勻,然後取混合物90克
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIg7fsfxHqRltQx_VqTI0e6_YO7WvkWDg6Q5dqsWw0XMKwm1O8M_Sepasa_MRFCDVBwSHymCBpsWht1qj3x6j961LoDQJtv_4_FaXet0k0-_qK_UJ0Bd0b-cLKV1_-zR3P1XN2QQMLH4jL4vNoSinfgMl7xPHySc9AUJL7BpGrHYOK2GmuZhV8mrh/s1600/21.jpeg)
2.雞蛋加糖
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMQg98gDv2EkyDFG4XXNVu_KzwmxtJ2Jy6iV5w-Ttd4S0Elcccj-AqspFpsA1XP33Q11No97BHbZT-T3VviGhK71t8lVQHqbFx-ibJjancTORg0DD8KinStzeNBU1_IerG1dD2y-sbVkMlQt4oUIEzywrqxsq7EqicqC9fMyeUwFJjLoEPt8aiTnK/s1600/22.jpeg)
3.打發成細緻光滑的泡沫,體積約為原來的3倍左右。提起打蛋頭滴落的蛋液紋路明顯,寫字的話字跡不會馬上消失
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUj5xm4o0S5dFLDaIwiOcMfHDs4jIAgZjs17Zg3x6uwr4PAtMrHRuraTSIw-xRFlYagSCrZVXoeovY4Jpe_JkDQDBdLVxgHFTjwqXtb1f4CJNUdx-wsSmeuA3e7HYlN9rxYUiwuyJnuJ2om5amF-YZpWYRoCFICf8jHJq5I3Qev9SP8jIIfA3Lfhi/s1600/23.jpeg)
4.低粉和泡打粉混合後過篩,加入打好的蛋液中拌勻,再加入隔水融化的黃油拌勻
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGawZLK-d4Uh6TTLlTG3JXzIr3kVlFUOTYrBo018Z5cd9RcUWwaGFGrXykIsdArSLjalsvSZVdziUpKxD66Cx2tme-F_ctqkVN0gJHpUAdh4ce6BC9S_iTvtjEQg5R-iM3D6_JLTHv7dlU_gIIopaqMtcT2qjHJ3SIfUqH_D1LSpTb_BLFLk94OD8x/s1600/24.jpeg)
5.將南瓜牛奶加入拌勻、再加入香草精拌勻
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisMCQen405tgl5hXihoaBHWlNTayume3BzvMOWv_EPZrFLoWSKTn0X3lABG1H3TXewoRDgdsrZrEMGqG0KZXdKuj39zDZoo2P9uww33LMEYGp-PHkblWLcRxB8ClAbM3IB31XUS04XyJTbVureJy3btuwFqtUGgUoGx4kxGgAGrww0fyMJUSvKbaea/s1600/25.jpeg)
6.丸子鍋以小火預熱,刷上一層薄油後,擠入做好的蛋糕糊
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZtoG7PpsdAop73JK7fQVhBHM5Oy8DUQFBDhQk1pjwRnwgU6Ksi3UZHd07EfIQcCvRT1NxBYb73-ywzAgOiNpd2uv9Fi8TtrxvPK4aD3kKGU8OqLPxuobCtc5Ztmaq5Rm3l6J8yfVOBaxujdxXYBEM88V1aBkvb9JIZdDx73T_rjnxLZVtHRKg3CB/s1600/26.jpeg)
7.烤至可以翻動時,再以竹籤將之挑動翻轉至另一面,然後再慢慢翻動烤至全部金黃即可(全程小火)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHE3TtKXEcfoGZNKHOB5Jd1CaGg1kiB-EYNqzHp9kcX9IJD4Os6XEgW3fqOqguT_pcD1bM7BdganbQ_gNldGgxLZ8BgIFDzexZTtoH9cS_wNWNrP9FvaacY9KqS4PLlERNnE37Eyf8lUZu2BGtCBjCl4B--xN-p06z7jwQZMghGiP4pAU8yoOhjd54/s1600/27.jpeg)
奶香雞蛋仔
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGeC-xPJr0sQ71j8sYYmRG17Hm_0r9RqG77eSGjCpGbqWBM8mADIoB-nxogHsgrv1A-XmC58vNf3eo-fu7QskZ-P9dI2tCC99C6EDLf4nEfAN7Sl_H6JcDYxYsefsbnQen74gVZtjf3Oi8mTXdfraT-x2humuRjhtj0FgGFLEh_j9KXhi797EddGmb/s1600/28.jpeg)
用料:雞蛋 1個(50克),白糖 37克,牛奶 55克,玉米油 25克,面粉 50克,玉米澱粉(粟粉) 10克,泡打粉 2克
奶香雞蛋仔的做法:
1.雞蛋打入無油無水的大碗中,加入白糖,用打蛋器打發,打至濃稠,顏色變淡,體積變大
2.加入牛奶,繼續打勻
3.加入玉米油,打勻
4.最後篩入面粉,粟粉和泡打粉,打勻。
1.雞蛋打入無油無水的大碗中,加入白糖,用打蛋器打發,打至濃稠,顏色變淡,體積變大
2.加入牛奶,繼續打勻
3.加入玉米油,打勻
4.最後篩入面粉,粟粉和泡打粉,打勻。
5.靜置30分鐘
6.雞蛋仔機在燃氣灶上加熱,抹油,倒入雞蛋糊。然後就是兩面翻面烤啦,這個要看個人的領悟力了,反正我是一直做不出漂亮的樣子,不過吃起來還不錯啦
小貼士
雞蛋仔機在倒入面糊前一定要加熱哦,外殼才能脆脆的,面糊不要倒得太滿,否則合上容易溢出哦。
马上点这分享